Shake Shack-Style ShackBurger

This recipe swaps industrial seed oils and refined sugars for wholesome, minimally processed ingredients to achieve a cleaner flavor.

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Ingredients

  • 1 lb organic grass-fed ground beef
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp avocado oil (for cooking)
  • 4 artisan sourdough burger buns
  • 4 slices organic cheddar cheese (raw-milk if available)
  • 4 leaves organic green leaf lettuce
  • 1 large organic tomato, sliced
  • 1/2 cup organic dill pickles, finely chopped (for the sauce)
  • 1/2 cup avocado oil (for sauce)
  • 1 pasture-raised egg yolk
  • 1 tsp Dijon mustard
  • 1 tbsp organic tomato paste
  • 1 tsp organic honey
  • 1 tsp garlic powder
  • 1/4 tsp smoked paprika

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Divide the beef into 4 equal loose balls — do not compress or overwork them. Season the outsides with salt and pepper just before cooking.
  2. Make the sauce: whisk the egg yolk, mustard, honey, garlic powder, and smoked paprika in a small bowl. While whisking constantly, add the 1/2 cup avocado oil in a slow, steady stream until thick and emulsified. Stir in the tomato paste and chopped pickles. Refrigerate until assembly.
  3. Heat a cast-iron skillet over medium-high heat until very hot, then add 1 tbsp avocado oil.
  4. Place the beef balls in the skillet and immediately smash them flat with a sturdy spatula — the thin, crusty smashed patty is the ShackBurger signature. Sear 2–2.5 minutes until a deep brown crust forms, flip, top each patty with a slice of cheddar, and cook 1–2 minutes more until the cheese melts and the beef reaches 160°F.
  5. Slice buns and lightly toast them in the skillet with a small pat of butter.
  6. Assemble: sauce on the bottom bun, then lettuce, a tomato slice, the sliced red onion if desired, the cheese-topped patty, and a little more sauce on the top bun.

FAQ

Why use pasture-raised eggs over regular ones?

Pasture-raised eggs come from chickens that have access to the outdoors and a more natural diet, resulting in better nutritional value and taste.

What makes sourdough buns different for this burger?

Artisan sourdough buns are made with traditional methods using a live yeast starter, making them naturally leavened without the use of commercial yeasts or additives.

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